Instead of frosting and decorating these cookies, sprinkle with pastel-colored sugars.

How to make it

In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.

Heat oven to 350°F. Cut cookie dough into 16 slices; cut 8 of the slices in half down the center. To make 1 rabbit cookie, place 1 whole slice on ungreased cookie sheet for head; place 2 halves on top, slightly overlapping on whole slice, for ears. Repeat to make 7 more rabbit cookies, placing 2 inches apart.

Award-winning chef Fabio Trabocchi grew up in Italy and learned to cook from his father and grandparents. Now in Washington, D.C., Trabocchi is helping his son Luca, 10, learn to cook— everything from pastry doughs and pasta to grilled sandwiches and fish. Trabocchi’s second restaurant is named after Luca, and his third, Fiola Mare, just opened in February. “Cooking together—whether it’s professionally or just at home—will be something we always do, it’s our way of life,” says the chef. Watch the duo cook Luca’s favorite sandwich in the video.

Variations and suggestions:
If you like, you can make this recipe using plastic ice-pop molds instead of the paper cups and popsicle sticks.

For a cool-looking snack, fill your cups only halfway with one flavor of yogurt in Step 1. Follow Steps 2, 3, and 4. Remove your pops from the freezer, take off the plastic wrap, and spoon in another flavor of yogurt that's a different color. Put the plastic wrap back on and freeze once more. When your pops are frozen, you'll have two-colored treats!

Steps

1

Find your fruit or vegetable. You may have a garden and grow some wacky-looking vegetable, or see something that catches your eye at the grocery store. Try to find something that already has character.

2

Carefully use a paring knife to carve out any features.

3

If you want to add eyes, carve small holes for seed, pea, or bean eyes (black-eye peas make especially good eyes)

What you'll need

How to make it

Preheat the oven to 350°. Unroll the crescent roll dough and separate into the pre-cutted 8 triangles. Place them over a sheet of parchment on an oven tray.

Cut each triangle in 2 leaving you with 16 triangles total.

Scoop a litle bit of Nutella into half of each triangle of dough, a thin layer will be more than enough!

Then add some blueberries, 3 or 4 is good, don't put too many. Fold the triangles so they are all covered. Press on the sides with a fork triying to sear all sides. Some of them will have Nutella overflowing but this is ok.

Add a thin layer of butter to the top of each turnover. Bake for 12 minutes. Meanwhile heat 2 tablespoons of Nutella in a double-broiler until soft.

Take the turnovers out of the oven. Decorate the turnovers with twirls of Nutella, just grab a spoon and softly pour over the tunovers making curves. Eat immediately!

These mini quesadillas are best enjoyed while they're still warm – which gives your child the chance to play party host, walking around with a serving tray of savory appetizers he helped make. Don't forget a bowl of guacamole and a serving spoon so your guests can dip in style.

What you'll need

2 cups cooked chicken, finely chopped

1/2 cup store-bought or homemade barbecue sauce

1 tablespoon minced onion (optional)

8 large flour tortillas

6 to 8 ounces grated Monterey Jack cheese

How to make it

Heat the chicken, barbecue sauce, and onion together in a small saucepan until warmed through. Meanwhile, have your kids use 2 1/2- or 3-inch cookie cutters to cut the tortillas into pairs of matching shapes (ideally, you'll end up with 12 to 16 pairs).

Place one of each pair of shapes on your work surface and sprinkle cheese on them. Add a tablespoon of the chicken mixture and a little more cheese, then top with the matching tortilla shapes.

Right before serving, place the assembled tortillas, a few at a time, on a warmed griddle and cook over moderate heat for 2 minutes on each side. As you cook them, transfer the tortillas to a baking sheet kept in a warm oven until the whole batch is done. Serve at once. Makes 8 to 10 servings.

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